Nutrition info is approximate and may contain errors, so you should independently verify it. It’s one of the most common alternative flours used in keto baking. Stir all dry ingredients together with a spoon. Add in the coconut oil, cream cheese, pumpkin puree and vanilla extract and beat until well combined. Preheat oven to 350 degrees F. Butter a 9-inch pie plate. 12 Mins . It is light and fluffy and so very flavorful. They’re low-carb, gluten-free, paleo friendly, and easy to make. * Percent Daily Values are based on a 2000 calorie diet. Carefully remove the parchment, to allow air to circulate. Like almond flour instead of wheat flour and granulated stevia instead of cane sugar. Transfer to a greased 9-inch pie plate. In a medium mixing bowl, whisk together eggs, pumpkin puree, melted butter (or coconut oil), and vanilla. Today I am sharing this keto pumpkin tart recipe that is absolutely delicious and easy to make. (The same is true for this wonderfully flavorful keto carrot cake, by the way, although I do frost that cake. Slowly add the dry ingredients to the wet ingredients. Please read the disclaimers in our. In a medium bowl, combine the oil, eggs, pumpkin purée, monk fruit sweetener and pumpkin pie spice. To thaw, warm them gently in the microwave on 50% power. For example, while we love extra dark chocolate (Lindt 90% is our favorite), the kids find it too bitter. from the need to find a way to use the leftover puree. In a small mixing bowl, combine your almond flour, baking soda, and pumpkin pie spice and mix well. In another bowl beat the eggs and sweetener with electric mixer on medium speed until pale and fluffy. Add the cinnamon and whisk to combine. When I first created this keto pumpkin bread recipe, I was determined to use the entire can of pumpkin puree, saving me (and you!) And it’s also great topped with almond butter. Transfer the batter to a parchment-lined greased small loaf pan. My kids eat lower carb than most, and mostly paleo. Since 1 can of pumpkin puree has about 1 3/4 cups of pumpkin (not two cups), I slightly reduce the amount of almond flour I use when doubling this recipe and use just 15 oz instead of 16 oz. Want the new recipes in your inbox. You’ll only need a few simple ingredients to make this tasty cake. Most of our recipes are low-carb (or keto) and gluten-free, but some are not. There are two easy ways to store your Almond Flour Pumpkin Muffins. The exact measurements are included in the recipe card below. Recommended and linked products are not guaranteed to be gluten-free. Preheat the oven to 350 degrees F (176 degrees C). Sweetener: I use stevia. Bake the cake until center is fully baked and a toothpick inserted in it comes out clean, 30-35 minutes. Canned pumpkin: Make sure you use pure pumpkin puree and not sweetened pumpkin pie filling. It’s one of my favorite breakfasts this time of year, so sometimes I bake two loaves, slice them and freeze the slices – it freezes beautifully, which is another big plus. In a large bowl, stir together the almond flour, kosher salt, baking soda, cinnamon, cloves, and nutmeg. With a rubber spatula, mix in the almond flour until well combined and smooth, then mix in the pumpkin pie spice and the baking soda. Add in the almond flour mixture and mix to combine. *If you use a granulated sweetener, check the batter, and if it seems too dry, you could try adding 2 extra tablespoons of pumpkin puree. This sweet and sugar-free dessert treat is perfect for fall, Halloween, Thanksgiving, and the holidays. Cinnamon: Make sure it’s fresh. I’m making to take to Thanksgiving!! https://www.eatyourselfskinny.com/the-best-almond-flour-pumpkin-bread (Another good one is this keto pound cake.). Here’s an overview of what you’ll need: Eggs: I use large eggs in most of my recipes, this one included. The batter is very thick! And if you’d like to try another keto bread recipe, I highly recommend this very flavorful keto zucchini bread. Doubling the recipe has the added advantage of using up an entire can of pumpkin, instead of just 1 cup. Use a rubber spatula to transfer the batter to the greased pie plate. I also use some coconut flour in this pumpkin bread. I typically publish a new recipe once or twice per week. Slice it into 10 slices and serve. This easy pumpkin bread recipe … The only tip I have for you is that if at all possible, you should measure the almond flour by weight (8 oz) and not by volume, for the best, most accurate results. This is a pretty straightforward recipe. You would think it’s too thick, I almost added a little water to thin it out, but I’m glad I didn’t. But they don’t eat as low carb as my husband and I, and therefore their palate is different than ours. Scroll down to the recipe card for the detailed instructions. Do my kids like this recipe? Line a large baking sheet with parchment paper. I typically publish a new recipe once or twice per week. Here’s an overview of what you’ll need: Eggs: I use large eggs in almost all of my recipes, this one included. And Lyn, who posted this beautiful photo of her creation (dotted with nuts, it seems! Coconut flour is high in fiber and very absorbent, so we only need to use 1/2 cup in this recipe. Vanilla extract: Try to use the real thing – pure vanilla extract – and not the artificially flavored stuff. If using a granulated sweetenr instead of stevia, you might need to add 2 tablespoons of water to the mixture. By accessing or using this website, you agree to abide by the Terms of Service and Privacy Policy. Now you know it’s good! I seriously LOVE coming up with new recipes to keep your muffin game strong, like my paleo lemon poppyseed muffins and my healthy oat bran muffins. Luckily, I have two recipes that use exactly this amount – keto pumpkin cheesecake and pumpkin cupcakes. The great thing about this pumpkin … I use blanched finely ground flour in this recipe and don’t recommend using a coarse almond meal. Refined wheat, which is used to create wheat flour, causes large shifts in blood sugar levels. If you do, check the batter, and if it seems too dry, you could try adding 2 extra tablespoons of pumpkin puree. However, if you use a granulated sweetener instead of stevia, you might need to add a bit of water. I use blanched finely ground flour. Whisk the ingredients together. Please verify that a recipe fits your needs before using it. Using the excess parchment paper as handles, carefully remove the bread from the pan and transfer it to a wire rack. Preheat your oven to 350°F. Blend cream cheese and 2/3 cup sweetener in food processor or with an electric mixer until smooth, 2 to 3 minutes. Subscribe! First, add ½ cup almond flour, 1.5 tablespoons Gentle Sweet (or your favorite sweetener), ½ teaspoons pumpkin spice, ½ teaspoons cinnamon, and ½ teaspoon baking powder to a medium bowl. Almond Flour Keto Crackers 4.5 Stars (2 Reviews) Crispy, buttery keto crackers made with three ingredients! Add to flour mixture. INGREDIENTS Crumb Topping • 1 cup almond flour • 1/4 cup coconut flour • 1/2 cup Swerve Brown • 1/2 tsp pumpkin pie spice • 1/2 cup butter melted • 1/4 tsp salt Pumpkin Cake • 1 cup almond flour • 1/2 cup Swerve Sweetener • 1/3 cup coconut flour Bake for about 30 minutes at 350°F. Using a spoon stir everything together. Copyright © 2020. Almond flour: An excellent flour substitute that bakes exceptionally well. Here are the basic steps: Mix. I simply mix everything by hand in a medium bowl, in the order listed. In a separate bowl, whisk together the eggs, pumpkin, maple syrup, and vanilla. It’s also good with some sweet butter. How do I make Keto Pumpkin Pancakes? A resounding yes on that one! Whisk to combine. I use stevia glycerite. How to Store Your Almond Flour Pumpkin Muffins. Add the pumpkin puree, butter, stevia, vanilla and kosher … Add almond flour, pumpkin spice, salt, and baking soda. You can probably replace the stevia with 1/2 cup of a granulated sweetener. THESE pumpkin … Pour batter into your prepared 8"X8" pan. Lightly spray the lined pan with oil. Please verify that a recipe fits your needs before using it. Filed Under: Breakfast Recipes Last updated on September 22, 2020, The information on this website has not been evaluated by the FDA and is not intended to diagnose, treat, prevent, or cure any disease. Recipes developed by Vered DeLeeuw, CNC Nutritionally reviewed by Rachel Benight MS, RD, CPT. In a bowl combine the almond flour, coconut flour, powdered Swerve, baking powder, salt, and pumpkin pie spice. Kalei Lynn says, “The cake turned out perfect! You can probably use a granulated sweetener instead, possibly adding a bit of water to the batter. You simply mix everything in one bowl. Sweetener: I use stevia glycerite, which pretty much eliminates the bitter aftertaste typical to other stevia products. … My kids love it in their lunchboxes! For the crust: Add the almond flour, coconut flour, sweetener and salt to a food processor and pulse to combine. This recipe … Recipes Keto Pumpkin Pancakes with Almond Flour. 1. You can use a standard 9 X 5 inches loaf pan, but then your bread won’t be as tall. These keto pumpkin pancakes made with almond flour are a delicious way to use up extra canned pumpkin! You can also toast slices in the toaster oven and spread them with butter. These vegan keto pumpkin brownies are fudgy and delicious- but if you’d like a cakey texture, add an extra 1⁄4 cup almond flour or 3 tbsp coconut flour. I find that they are more satiating than baked goods. I got mine on Amazon. The slices look even and gorgeous. It’s perfect for breakfast or a tasty snack. If you want a crust, use the … I typically publish a new recipe once or twice per week. I like a mixture of super fine almond flour, psyllium husk, coconut flour and golden flaxseed meal best (click through for the specific brands … An incredibly flavorful, moist and fluffy keto pumpkin cake, made with almond flour, is quite appropriate to serve for breakfast! 78 Keto Almond Flour Recipes. Copyright © 2020. It is calculated using the SparkPeople.com recipe calculator and the carb count excludes sugar alcohols. In a separate bowl, whisk together your pumpkin puree, syrup, eggs, and vanilla extract. Waiting for it to cool!). How to Make Keto Pumpkin Pancakes. Baking soda:  If you’d like to try using baking powder (though I haven’t tested it in this recipe), remember that 1/4 teaspoon of baking soda is equivalent to 1 teaspoon of baking powder. Just whip up the batter and enjoy. In a large mixing bowl, whisk together almond flour, coconut, sweetener, cinnamon, baking powder, nutmeg, ginger, cloves, and salt. You can put them in a food storage container with a lid or place them … I don’t think baking time will be significantly affected, but it’s best to start checking after 30 minutes, just in case. Melted unsalted butter: I love using creamy European butter whenever possible. I bake this almond flour pumpkin bread in a small loaf pan, measuring 8.5 X 4.5 inches. There’s a difference. Add 3 eggs and ¼ cup of pumpkin puree to the dry mixture. Here are the basic steps: Whisk all the ingredients together in one bowl, in the order listed. In a medium bowl, lightly whisk the eggs. What to do with the additional 3/4 cup? As it bakes, it fills your kitchen with the most amazing aroma of pumpkin and cinnamon. Few ingredients for these gluten free baking as well s How I usually it., gluten-free crackers are an easy, healthy snack to crunch on the top as is, with! 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